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  1. worm304

    Lang owners, what should I know?

    Thanks!!! So pumped! Been doing that all day because I'm home with a sick kid. Found a couple options here in the Tampa area.
  2. worm304

    MODS TO MY LANG 36

    Thanks!!! I'll check it out and let you know. Going to grab that and look for a mud pan. Any of thoughts on the length of mud pan I should look for? Longer better? Thanks!
  3. worm304

    Lang owners, what should I know?

    So I've been told that I am allowed to purchase a lang 36 for my 40th. I couldn't be more thrilled!! I've been browsing around reading lang posts but I'm wondering what ya'll have to say in regards to things I should know before it arrives. I'm planning on doing AL's simple mods for even...
  4. worm304

    MODS TO MY LANG 36

    Hey, Al! Looks like the wife is going to "surprise" me with a lang 36 for my 40th. I'm going to grab a couple things to mod like you have here. What is the diameter of the down tube and how did you fasten it? Thanks!!!
  5. worm304

    11 lb. Picnic with pics!

    Thanks, gents for the the positive comments! 15ish hours. 12 hours to get to 185. Wrapped in the foil pan until finished. 235 for first 12, 250 until done.
  6. worm304

    11 lb. Picnic with pics!

    And there they are. Some of the best pulled ive done. I might be skipping the butts and going with picnics from now on. The price is usually way better.
  7. worm304

    11 lb. Picnic with pics!

    Done when the bone slid out o so easy. I can't get that pic to attach. I also can't get the final product pic to attach. I'm on mobile so I'll try again later.
  8. worm304

    11 lb. Picnic with pics!

    So whole picnic was still on sale at ye ol Publix so decided to skin one and do some pulled. Rubbed with "squel like a pig" pork rub I came across on YouTube. I like the rub but did cut the pepper in half. Sprinkled with raw sugar and then on the WSM with digiq and oak wood at midnight last...
  9. worm304

    Brisket! First time not wrapping...

    I bought paper but have yet to use it. I always do my briskets over night and give myself plenty of time. If it's done early then I have no problem resting it for 4 hours before slicing. I am never displeased so I have had no reason to change it up and use the paper. I might experiment on my...
  10. worm304

    Turkey Brine with Curing Salt question plus other turkey ques.

    will do! thanks!!
  11. worm304

    Turkey Brine with Curing Salt question plus other turkey ques.

    gotcha. so it's not necessarily the amount of salt but the amount of time it's in the brine? I know there are guidelines with amount of cure but I am speaking more of the tsp. for TBS amount. Not planning on injecting. 2 days in the brine sounds about what I am looking for. Going to buy 3...
  12. worm304

    Turkey Brine with Curing Salt question plus other turkey ques.

    So I usually do slaughter house brine for my thanksgiving bird. This year will be the first time I smoke a whole bird. I usually do a whole bird in the oven and smoke a breast. I have been reading that adding curing salt #1 to brine will add a unique flavor that people love. So if I am not...
  13. worm304

    Brisket Chili Recipe

    I stole this recipe from another site and figured I would share. It looked pretty solid so I am planning on using that chunk of vac sealed brisket that has been burning a whole in my freezer. 3 cups celery, chopped 3 small jalapenos, thinly sliced 3 purple onions, chopped Sauté the...
  14. worm304

    And I thought wagyu was expensive!!!

    did you check with bay meats on perkins ave across from the old kroger and brass pelican? i assume they can get you a brisket.
  15. worm304

    Slicing for burnt ends after the brisket is cooked.

    Thanks Al! I'll give that a try. Second question. When preparing for burnt ends how much fat are you trimming from the cap pre-cook? Still leave a quarter inch? I have seen videos when people separate the point from the flat where they remove all the fat and still get good bark. Thanks!
  16. worm304

    Slicing for burnt ends after the brisket is cooked.

    Haha! So funny you posted that because I just watched that and thought what the hell?!?! Who removes all the bark from a brisket? What a travesty . Not only that but it looked dryer than shoe leather. He picks it up and there was no jiggle. Like a solid brick of meat.
  17. worm304

    Costco Prime Beef Ribs

    Looks amazing!! Good work. Me and beef ribs have yet to get along. My Costco needs to get it's act together. They never have anything out of the ordinary and they don't even carry bone in boston butts. It's really annoying. I have to wait until they are on sale at Publix or drive 30 minutes...
  18. worm304

    Slicing for burnt ends after the brisket is cooked.

    So I have done a few packers now and have been pleased with the results. What I haven't done is burnt ends. I would prefer not to separate the flat from the point pre cook but would still like burnt ends. Can anyone link me to some good advice on how to do this? Thanks!
  19. worm304

    Fantasy draft brisket and pork! w/pics

    Sorry I didn't get slice pics. It was my best brisket to date. Literally stood there and sliced pieces off while a pack of wild dogs ate it with no plates. It was crazy. Only had about 1.5 lbs. of it left at the end.
  20. worm304

    Fantasy draft brisket and pork! w/pics

    Haha!! Nothing like an artsy upward angle smoker pic complete with kiddy slide.
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